lemon squares

I've always liked lemon squares, but some recipes I've tried tasted too eggy for my liking. These ones, however, are tart, luscious, smooth and lemony.

1 1/2 C graham cracker crumbs
7 tbsp butter, melted
1/4 C sugar

2 large egg yolks
1 can sweetened condensed milk
1/2 C fresh lemon juice (about 4 lemons)
1 tbsp lemon zest, finely grated

1. Preheat the oven to 350. Lightly oil an 8x8-inch baking dish.

2. In a bowl, combine crust ingredients and mix until moist. Press into the prepared baking dish and bake for 10 minutes. Let cool at room temperature.

3. When the crust has cooled, combine the egg yolks and condensed milk. Stir in the lemon juice and zest and mix until combined.

4. Pour over crust and bake for 15 minutes or until just set. Let chill in the fridge for at least 2 hours before serving.


  1. Damn those look good Vern!

  2. Especially good when eaten chilled on a hot summer day!